Beer!

But not your typical ale. This experimental concoction is relatively straightforward, save for one tiny detail. There are no hops in it.

Gasp! That’s beer blasphemy! Off with his head!

Hold on, lets talk this through. Now while I enjoy hops, IPAs, pale ales, and Double Dry Hopped Double IPAs  as much as the next craft beer enthusiast, they are not the only game in town. Hops are a relatively new innovation on the brewing scene, really coming into prominence in the last  500 years or so. Before that, brewers, brewsters, and alewives used different combinations of herbs and spices to bitter and balance their beer.

These “Gruits”, or herbal beers, relied on plants such as yarrow, bog myrtle, mugwort, wormwood, rue, rosemary, and heather to balance out the sweetness of fermented malt beverages. The history of gruit is a fascinating one that involves propaganda, the Protestant Reformation, and secret and sacred recipes that were passed down for generations.

While these herbs have a long history of being used in brewing, I chose a different avenue for my beer. Hickory leaves.

I got the idea from Scratch Brewing, a small experimental brewery in IL that frequently uses foraged and locally farmed ingredients in their brew-house. They brewed up a few batches that used hickory leaves in place of hops for bittering. Seeing as how we have plenty of hickory trees here, and no hop vines yet, I thought it would be cool to experiment with them in a small batch of homebrew.

I ended up adding 5 oz. of whole, freshly picked hickory leaves to my 5 gallon batch. Green hickory leaves have a not unpleasant taste to them. They are slightly astringent, but clean tasting and “green.” We’ll see how this one turns out.

One note of importance: Hops are an excellent preservative in beer, so this beer won’t be able to be aged for any length time and will have to be drunk relatively quickly. I guess I can live with that.